Spicy Chipotle Roasted Butternut Squash With Cilantro Lime Quinoa

This is hot! Seriously. Like 5 alarm fire hot.

But, not to worry, you can make it less spicy, and the cilantro lime quinoa adds a nice balance.

It is both vegan (Note: some vegans don’t eat honey. In that case sub agave) and gluten-free, and tastes great reheated the next day. Also, the cilantro lime quinoa is delicious on its own and can be made as a separate dish. In fact, you will find it listed as a separate recipe on the site, too.

Spicy Chipotle Roasted Butternut Squash With Cilantro Lime Quinoa
By Michelle Maskaly, The Adirondack Chick

1 large butternut squash
1/2 cup olive oil
2 tablespoons honey
1, 7 ounce can Goya Chipotle Peppers in Adobo Sauce
1 clove garlic
1 cup uncooked tricolor quinoa
2 cups vegetable broth
1 small lime
1 small lemon
1/2 cup losely chopped cilantro
salt and pepper

Preheat the oven to 350 degrees.

Slice the butternut squash in half lengthwise. Remove the seeds and place cut-side down. Slice each half into 1/2 inch slices. Carefully remove the skin from the outside.

Place the butternut squash in a large plastic zipper bag.

In a blender combine the oil, honey, garlic, the chipotle peppers with adobe sauce and a sprinkle of salt and pepper.

NOTE: Made this way, it is extremely hot. If you don’t like mouth-on-fire spiciness, separate the peppers and adobe sauce. Then add the peppers one at a time, until the mixture reaches your desired taste.

Blend the ingredients until mostly smooth, and pour the mixture over the squash. Zip the bag and shake around until the squash is coated. Pour the squash out on a baking sheet and cook for 20 minutes. Turn over and cook for another 20 minutes.

In a pot bring the quinoa and vegetable broth to a boil. Reduce heat and simmer for 15 minutes or until the water is absorbed.

Juice the lemon and lime over a bowl. Add in the cilantro and quinoa. Gently stir until well mixed.

Place slices of the butternut squash over several spoonfuls of the quinoa.


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